Crab- and Potato-Crusted Wahoo with Creamed Spinach and Bacon

Crab- and Potato-Crusted Wahoo with Creamed Spinach and Bacon
Staff Writer
John Demello

A combination of mashed potatoes, crabmeat, and basil give the wahoo in this recipe the perfect crust. It's crunchy texture is perfectly paired with creamed spinach and bacon to make it an overall appetizing dish with a nice balance of flavors and textures. 

4
Servings
223
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup warm mashed potatoes
  • 1/2 Cup fresh lump crabmeat, picked over for shells
  • 1 Tablespoon julienned fresh basil
  • Four 7-ounce wahoo, or ono, fillets
  • 1 Tablespoon canola oil
  • 3 slices bacon
  • 1 Teaspoon minced shallot
  • 1 Teaspoon minced garlic
  • 12 Ounces spinach, washed and steamed
  • 1 Cup heavy cream
  • 4 carrots, thinly sliced, and blanched
  • Fresh whole basil leaves, for garnish

Directions

To prepare the wahoo, put the mashed potatoes in a bowl. Add the crabmeat, basil, salt and pepper to taste, and stir to thoroughly combine. Spread the mixture on one side of each wahoo fillet to form a crust. Heat the canola oil in a heavy nonstick sauté pan or skillet over medium heat. Add the fish, crust side down, and sauté for 3 minutes, until the crust turns golden brown. Turn the fillet over and sauté for about 2 minutes longer, or until opaque throughout. To prepare the spinach, heat a dry heavy sauté pan or skillet over medium heat for 2 minutes. Add the bacon and sauté for 4-5 minutes, until crisp. Remove and mince the bacon; set aside. Drain off all but 1 teaspoon of the bacon fat and increase the heat to medium-high. Add the shallot and garlic. Immediately add the spinach and cook until it begins to wilt. Transfer to a colander and press with the back of a wooden spoon to release excess moisture. Chop the spinach and set aside. Pour the cream into a saucepan and bring to a boil. Cook to reduce the cream by about 2/3 or until thickened and paste-like. Add the spinach and cook for about 1 minute. Season with salt and pepper to taste. Set aside and keep warm. In the center of warmed serving plates, arrange the blanched carrots, and top with the creamed spinach. Place the crusted wahoo on top of the spinach. Garnish the wahoo with the bacon and basil.

Nutritional Facts

Total Fat
14g
20%
Sugar
19g
21%
Saturated Fat
6g
25%
Cholesterol
35mg
12%
Carbohydrate, by difference
21g
16%
Protein
5g
11%
Vitamin A, RAE
187µg
27%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
125µg
100%
Calcium, Ca
107mg
11%
Choline, total
17mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
28mg
9%
Niacin
1mg
7%
Phosphorus, P
74mg
11%
Selenium, Se
3µg
5%
Sodium, Na
126mg
8%
Vitamin D (D2 + D3)
1µg
7%
Water
133g
5%

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.